DINNER MENU
CODY NGUYEN - CHEF DE CUISINE | RYAN MORRISON - SOUS CHEF
WE ARE PROUDLY A SEED OIL-FREE RESTAURANT
APPETIZERS
SURF & TURF TEMPURA ROLL
steak, lobster, cream cheese, scallions, sweet soy, chili wasabi aioli
CRISPY STUFFED BREAD SERVICE
nduja, soppressata and mozzarella panzerotti, bone marrow caramelized onion jam, pesto butter, calabrian chili balsamic butter
Short rib & Lobster DUMPLINGS
crispy short rib gyoza, lobster and cucumber salad, kewpie mayo, chili oil, ginger soy reduction, cilantro
MOULES FRITES
vermont salumi fiddlehead ipa bratwurst, prince edward island mussels, fennel, basil, feta, tomato and fiddlehead ipa broth, french fries
KOREAN CHICKEN DRUMMETTES
crispy chicken legs, honey gochujang sauce, creamy massaman curry and coconut dressing, fresh coriander, jalapeño
CALAMARI
peppadews, garlic, arugula, sweet chili glaze
ROASTED BONE MARROW
apple and parsley salad, pickled shallots, red onion and mustard jam, baguette
BACON STEAK
thick cut applewood smoked bacon, char siu glaze, salt and sugar cured cucumbers, pickled peanuts, scallion, sesame
BAKED BURRATA
sweet cherry peppers, romesco sauce, parmesan, rouille, almonds, baguette
RAW BAR
SEAFOOD PLATEAU
chili remoulade, cocktail sauce, yuzu apple mignonette, tabasco horseradish sorbet maine lobster, jumbo shrimp, colossal blue crab, east coast oysters on the half shell
TABLESIDE WAGYU STEAK TARTARE
parsley, capers, cornichons, shallots, olive oil, dijon mustard, tabasco, worcestershire sauce, egg yolk, brioche toast points
SEAFOOD COCKTAILS
cocktail sauce, remoulade lemon, tabasco jumbo shrimp | colossal lump crab | maine lobster
OPEN FACED TUNA WONTON
peppercorn seared tuna, edamame avocado mousse, mango wasabi aioli, black vinegar reduction, cilantro, sesame, crystalized ginger, peanuts
OYSTERS ON THE HALF SHELL
cocktail sauce, tabasco horseradish sorbet, yuzu apple mignonette
ROYAL OSSETRA CAVIAR
buckwheat blini, crème fraîche, traditional garnishes
SOUPS & SALADS
LOBSTER BISQUE
poached lobster, sherry, lemon crema, smoked paprika, scallion
677 FRENCH ONION
short rib, onion broth, buttered croutons, three cheeses, “everything bagel” pastry
CLASSIC CAESAR SALAD
romaine, pecorino, white anchovies, brioche croutons, shaved parmesan, classic caesar dressing
ROASTED SQUASH & CHÉVRE SALAD
frilly green leaf lettuce, oranges, pecans, cranberries, red onions, pomegranate, apple cider and maple vinaigrette
677 CHOP SALAD
romaine, iceberg and radicchio, tomatoes, cucumbers, red onions, gorgonzola, avocado, crispy tobacco onions, white balsamic vinaigrette
BLT WEDGE
iceberg, gorgonzola, red onions, tomatoes, bacon, thick cut onion rings, blue cheese dressing, white balsamic vinaigrette
OUR SIGNATURE WAGYU
KUROGE WAGYU CAP STEAK
8oz. A5 Japanese Wagyu, Miyazaki Prefecture
A5 JAPANESE WAGYU FILET
6 oz. Kagoshima Prefect
WAGYU NY STRIP
12 oz. Snake River Farms Gold Label
SNOW AGED JAPANESE WAGYU
2 oz. Increments, 30 day aged A5 grade, Niigata Prefecture
OUR CLASSIC CUTS
PETITE FILET
7 oz. Greater Omaha
FILET
10 oz. Greater Omaha
HANGER
10 oz. Greater Omaha
NY STRIP
14 oz. Prime Greater Omaha
COWBOY
18 oz. Prime Greater Omaha
PORTERHOUSE FOR TWO
36 oz. Prime Greater Omaha, duck fat & black truffle yorkshire pudding, truffle steak fries
“HANGING” TOMAHAWK FOR TWO
50 oz. Prime, Sliced Tableside, parmesan and butter breadcrumb crusted fingerling potatoes, dry aged beef tallow and roasted garlic butter
677 SIGNATURE WAGYU STEAK BOX
12oz. Snow Aged Wagyu presented in our signature briefcase, assorted sauces and salts
WAGYU SAMPLER
4 oz. Wagyu Cap Steak, 3 oz. Wagyu Filet, 2 oz. Snow Aged Wagyu
WAGYU SAMPLER PLATTER FOR THE TABLE
8 oz. Wagyu Cap Steak, 6 oz. Wagyu Filet, 4 oz. Snow Aged Wagyu, Presented Sliced on a Platter for Sharing
COMPANIONS
butter poached
canadian lobster tail
sautéed colossal lump crab
colossal garlic shrimp
BUTTERS
black truffle butter
gorgonzola bacon butter
dry aged beef tallow & roasted garlic butter
TOPPERS
mushrooms & onions
oscar style
blue cheese
fried egg
SAUCES
veal démi-gláce
truffle bearnaise
peppercorn cream
creamy horseradish
red chimichurri
FISH & SHELLFISH
CRISPY AHI TUNA STEAK
sesame rice noodle salad, ginger carrot slaw, chilies, togarashi, wasabi aioli, sweet soy reduction
PINOT NOIR LACQUERED CHILEAN SEA BASS
fingerling potatoes, fava beans, asparagus, creamy braised leeks & lobster, red wine glaze
LOBSTER AND SHRIMP PAPPARDELLE
roasted garlic cream, peas, leeks, prosciutto, pecorino, almonds
MISO GLAZED FAROE ISLAND SALMON
fried rice, sesame green beans, pickled cucumber salad, thai peanut sauce
SPECIALITIES
SICILIAN STYLE VEAL RACK CHOP
cherry and banana peppers, white wine, garlic, butter single
BRAISED LAMB SHANK
rosemary and parmesan polenta, honey roasted baby carrots, pomegranate, mint and pistachio gremolata, molasses braising jus
CASARECCE AL CONIGLIO
braised rabbit ragu, rabbit and pork sausage, tomatoes, olives, calabrian chilies, garlic, chianti, ricotta, rosemary, thyme
BUTTER ROASTED HALF CHICKEN
herb and olive oil smashed red potatoes, haricot vert, wild mushroom and marsala démi-gláce
BAKED POTATO
LOADED
bacon, cheddar, sour cream, butter, scallions
LOBSTER
lobster béchamel, three cheeses, scallions
SPINACH
creamed spinach, cheddar, pecorino, scallion, crisp breadcrumbs
SIDES
MUSHROOM DU JOUR
chef ’s daily selection and preparation
LOBSTER MAC N’ CHEESE
cavatappi, four cheeses
BRUSSELS SPROUTS
hazelnuts, brown butter
JALAPEÑO CREAMED CORN
truffle, pangrattato
HARICOTS VERTS AMANDINE
butter, shallots, amaretto, toasted almonds
TRUFFLE STEAK FRIES
LOBSTER FRIED RICE
hot crispy oil, edamame, scallion, sweet soy sauce, calabrian truffle crunch
GRILLED ASPARAGUS
truffled pecorino
TRIPLE BUTTER POTATO PURÉE
CREAMED SPINACH
béchamel, grated pecorino, crispy shallots
BEEF TALLOW FRIED POTATO PAVÉ
black garlic and szechuan peppercorn ketchup, truffle aioli, green onion
ROASTED HONEYNUT SQUASH
butter, brown sugar, cinnamon, spiced pepitas
